3 COURSE DINNER

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Ensalada de Jicama 
​gem lettuce, avocado, radish,
​lime viniagrette
Coctel de Camaron
shrimp, avocado, red onion, spicy
​burnt tomato-lime marinade
Ceviche de Pescado
ono, yam, onion, aji amarillo,
​cilantro, puffed corn
For more information, please contact
Steve Larsen, SIOR, CCIM
Executive Managing Director
602 751 1145
​[email protected]
Bill Honsaker
Managing Director
602 369 6797
[email protected]
Pat Harlan, MCR, SLCR
Senior Managing Director
602 549 6350
[email protected]
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